Can anybody tell me or suggest a site as to the densities of cakes (any).
I'm making my own 3 tier wedding cake and don't want to have a disaster when stacking them!
Thanks
I don't know if such a site exists, but as long as you support the tiers properly with dowels, you can have the lightest, fluffiest, spongiest cake and it would hold. No need to go dense just because it's stacked.
Though, a little denser cake is helpful when you're covering in fondant, because fondant tends to be a little heavy. You don't need it for the stacking, though. I use the WASC recipe which is a little dense and holds up really well for covering in fondant. If you're using BC, I wouldn't worry about it too much, just make sure you know how to dowel properly.
Quote by @%username% on %date%
%body%